How To Roast Garlic

• 6 whole heads garlic
• olive oil
• coarse sea salt
• fresh rosemary leaf (optional)

1. Preheat oven to 375 degrees F.
2. Without breaking the head of garlic apart, remove as much of the outer papery coating as you can.
3. Use a sharp knife to cut off the top (pointed end) of the garlic head, so the tops of the cloves are exposed.
4. Place the head in a square of aluminum foil, and drizzle with a couple teaspoons of olive oil and a little coarse salt (rub with your fingers to completely coat the garlic head). Sprinkle with a small amount of fresh rosemary leaves, if desired.
5. Fold up the foil to make a little purse-like package, and place into a muffin tin.
6. Repeat with remaining heads of garlic.
7. Bake for about 45 minutes at 375 degrees F or until the cloves feel soft when pressed.
8. Let the garlic cool until it can be handled easily. The cloves will squeeze easily out of their skins.
9. Eat as is (I love a warm roast sweet garlic straight up) or mash with a fork and use for cooking.
10. Store roast garlic tightly sealed and refrigerated, and use within three days. Or, you can freeze roast garlic in an airtight container with a little olive oil and herbs.

garlic, olive oil, salt, rosemary leaf

Taken from www.food.com/recipe/how-to-roast-garlic-456034 (may not work)